CN101347140A - Highland barley biscuit and method for producing the same - Google Patents
Highland barley biscuit and method for producing the same Download PDFInfo
- Publication number
- CN101347140A CN101347140A CNA2008100460902A CN200810046090A CN101347140A CN 101347140 A CN101347140 A CN 101347140A CN A2008100460902 A CNA2008100460902 A CN A2008100460902A CN 200810046090 A CN200810046090 A CN 200810046090A CN 101347140 A CN101347140 A CN 101347140A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- biscuit
- kilogram
- kilograms
- finished product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a biscuit, in particular to a highland barley biscuit which takes highland barley, the special local product of the Tibet Plateau, as the main raw material, and a manufacturing method thereof. The highland barley biscuit is weighed by 105kg finished products and contains the following components by weight proportion: 70 to 100kg of highland barley, 50 to 80kg of strong flour, 1 to 5kg of rhodiola root, 0.1 to 1kg of Tibetan tea powder, 20 to 50kg of defatted milk powder, 1 to 10kg of seed oil, 0.1 to 1kg of leavening agent, 0.1 to 1kg of xylitol and 5 to 10kg of maltose. The whole manufacturing method includes two stages of manufacturing highland barley powder and manufacturing the finished product; wherein, the specific procedures of manufacturing highland barley powder include eliminating impurities, beating barley and peeling, sifting, milling, screening powder and packaging; the specific procedures of manufacturing the finished product include flavoring and dough mixing, rolling and tabletting, forming, surplus material recovery, baking, cooling, packaging. The biscuit of the present invention makes full use of highland barley resources and is good for human body with abundant nutrient components.
Description
Technical field
The present invention relates to a kind of biscuit, particularly a kind of is the highland barley biscuit that primary raw material is made with Qinghai-Tibet special product highland barley, and the preparation method of this highland barley biscuit.
Background technology
Highland barley is a kind of of barley, claims hull-less barley, highland barley again, in Tibet, Qinghai one band common name highland barley.It is people from Tibetan a staple food crop, can make zanba, roasted qingke barley flour and barley wine with it.Along with scientist to the new discovery of the high beta glucan content of highland barley and comprehensive startup of converted products, nowadays, highland barley highlights the characteristics of its high nutrition, high health care, high added value just day by day, the expert thinks, the past always the highland barley of " unknown to the public " will be expected to one of wheat crops that becomes global most worthy.China highland barley crop investigations expert finds highland barley kind chemical examination back: beta glucan content is up to 8.62% in " dark blue 25 " the highland barley new varieties in Tibet.At present, biomedical boundary generally believes that beta glucan has four big physiological actions such as gut purge, adjusting blood sugar, reduction cholesterol, raising immunity.In addition, the protein content of highland barley is higher, can reach 14.81%, and is rich in high-lysine.Present Tibet, Qinghai one band has a large amount of highland barley resources to remain further to be developed.Biscuit is one of main fresh food during people live, and is especially playing the part of important role earlier and in the process of travelling outdoors, along with the raising of people's living standard, also more and more higher to the nutritional labeling requirement of biscuit.Biscuit on the market is based on various cheese biscuits now, contain a large amount of fat and heat, health had certain injury, though and calcium milk biscuit, carrot biscuit etc. because of containing trace element such as amino acid to the human body beneficial, but cost is too high, is unsuitable for because of price is too high promoting.2005.03.02, Patent Office of the People's Republic of China discloses the patent of invention (notification number: CN1586221) of a kind of " highland barley biscuit and preparation method thereof " by name, contain the coarse food grain highland barley in its prescription, can make according to following prescription: highland barley flour, strong refined flour, edible vegetable oil, refined salt, white granulated sugar, leavening agent, plant polyose and other additive.It comprises the steps: picking of raw material, claim to join, mixing, biscuit manufacture machine-shaping, oven dry, sterilization, oil spout, cooling, packing make finished product.The beginning that highland barley is used to make biscuit has been started in this invention, but its biscuit composition is not clear, and preparation method is ambiguous, does not have the value of industrial actual production.
Summary of the invention
The present invention is directed to above-mentioned deficiency of the prior art, a kind of highland barley biscuit is provided, and the preparation method of this biscuit.The present invention is raw material with the highland barley, has both improved the nutrition of seeing biscuit and has constituted, and has also developed the highland barley resource greatly, improves its added value, brings huge economic benefit and social benefit for enterprise and society; In biscuit, add rhodiola root, effectively strengthened the useful promotion of biscuit the health of human body.
Technical scheme of the present invention is made of following content:
A kind of highland barley biscuit, it is characterized in that: described highland barley biscuit is pressed the metering of 105 kg finished product, and its component and content thereof are counted by weight and comprised: highland barley 70-100 kilogram, strong refined flour 50-80 kilogram, rhodiola root 1-5 kilogram, Tibetan tea powder 0.1-1 kilogram, skimmed milk power 20-50 kilogram, vegetable oil 1-10 kilogram, raising agent 0.1-1 kilogram, xylitol 0.1-1 kilogram, maltose 5-10 kilogram.
Preferably, the component of described highland barley biscuit and content thereof are counted by weight and comprised: described highland barley biscuit is by 105000 gram finished product meterings, and its component and content thereof are counted by weight and comprised: 90 kilograms in highland barley, 60 kilograms of strong refined flours, 2 kilograms of rhodiola roots, 0.5 kilogram in Tibetan tea powder, 30 kilograms of skimmed milk powers, 9 kilograms of vegetable oil, 0.5 kilogram of raising agent, 0.5 kilogram of xylitol, 7 kilograms of maltose.
The preparation method of highland barley biscuit is characterized in that: entire making process comprises makes highland barley flour and finished product two stages of making, and wherein, making highland barley flour concrete steps are: the impurity elimination → peeling → screen of the threshing wheat → powder → packing of milling → sieve; Finished product is made concrete steps: condiment and face → rolling compressing tablet → moulding → clout recovery → baking copies → cools off → and packs.
Wherein impurity elimination is earlier highland barley to be poured in the accent stone impurity removing machine, opens the electric moving 5-6 branch of door alternation of hosts of pricking and plants, and the temperature inside the box 20-25 ℃, reaches no stone free from admixture with temperature detection machine examination side and is as the criterion.
Threshing wheat is earlier highland barley root branch grain to be dried in the grain field, the highland barley head is inserted earlier ask the machine of being total to down to send along sending to be with at normal temperatures, and the peeling again of threshing wheat earlier goes the capable person for extremely, tests with the detection machine examination, and highland barley does not have till the skin.
Screen is to cross 60 mesh sieves through the highland barley meal after threshing wheat, to isolate the wheat skin in the meal.
Mill is at the 30-35 ℃ of meal that uses that gong is 120, the flour milling machine of fineness 120 is milled;
The sieve powder is that the highland barley flour after milling is crossed 120 mesh sieves.
Condiment is to measure according to the ratio of 105 kg finished product at normal temperatures, with highland barley flour 30-60 kilogram, strong refined flour 50-80 kilogram, rhodiola root 1-5 kilogram, hide tea powder 0.1-1 kilogram, skimmed milk power 20-50 kilogram, raising agent 0.1-1 kilogram, xylitol 0.1-1 kilogram, maltose 5-10 kilogram and throw into to mix in the accent face cylinder and pour vegetable oil 1-10 kilogram into after 20-40 minute and stir, make dough.
The rolling compressing tablet is that dough back and forth after rolling 3-7 time, is turn 90 degrees dough sheet in rolling mill, makes the vertical and horizontal uniform tension in order of dough sheet.Toughness dough dough sheet repeatedly unfolds, repeatedly turn 90 degrees rolling after, can increase the crispness and the tympanites power of goods, there is uniform hierarchical structure in the biscuit cross section
Moulding is with by in the dough sheet input biscuit make-up machine that obtains after the rolling compressing tablet program, makes biscuit.
It is that clout is recovered as the biscuit raw material that clout reclaims.
Baking is that the biscuit after being shaped is moved into tunnel type far infrared electric oven, toasts 5～10 minutes under 240～260 ℃ of environment, and the finished product moisture content is 2～5%.Tough biscuit is bigger because of dough elasticity, the easy shape air pocket in surface during baking, the also easy concave bottom of base plate, even adopting guipure or iron wire to coil baking in detail also can only solve the concave bottom disadvantage and can not solve bubble problem, so, the die of tough biscuit must have the meter post, with the perforation of biscuit base, prevents a biscuit surface big bubble.
Cooling: the biscuit that baking finishes, temperature are about about 180 degree, and the central core temperature is about 110 degree, and this moment, biscuit was soft condition, slightly was subjected to the influence of external force just yielding.In the cooling procedure, moisture is still in continuous evaporation in the biscuit, and along with the temperature decline of biscuit, the moisture of biscuit inside also reduces thereupon, and biscuit also changes software strategy into software-hardware strategy, and form is fixed up gradually.It is crisp that mouthfeel then becomes, and cooled biscuit temperature gets final product about the 30-40 degree.
Described rhodiola root another name rose rhodiola root, formal name used at school Rhodiola rosea L. is Crassulaceae, the rhodiola herbaceos perennial, underground root and rhizome is used as medicine, and can extract rhodioloside, and function is anti-ageing; Anti-anoxic, antifatigue; Radioresistance; Antitumor, antiviral; Strengthen the brain function; Improve myocardial function.
Finished product biscuit of the present invention is raw material with the highland barley flour, make full use of a large amount of highland barley resource in Tibet region, Qinghai, stimulate the development of the entire local economy, comprise rhodiola root simultaneously and hide the tea powder, useful to health, can anti-ageing, anti-anoxic, antifatigue, radioresistance, antitumor, antiviral, strengthen the brain function, improve myocardial function; The present invention is raw material with the highland barley, has both improved the nutrition of seeing biscuit and has constituted, and has also developed the highland barley resource greatly, improves its added value, brings huge economic benefit and social benefit for enterprise and society; In biscuit, add rhodiola root, effectively strengthened the useful promotion of biscuit the health of human body.In addition, the simple operation easily of manufacturing process is suitable for applying.
The specific embodiment
Embodiment 1
A kind of highland barley biscuit, press the metering of 105 kg finished product, its component and content thereof are counted by weight and are comprised: 70 kilograms in highland barley, 50 kilograms of strong refined flours, 1 kilogram of rhodiola root, 0.1 kilogram in Tibetan tea powder, 20 kilograms of skimmed milk powers, 1 kilogram of vegetable oil, 0.1 kilogram of raising agent, 0.11 kilogram of xylitol, 5 kilograms of maltose.
The preparation method of highland barley biscuit is characterized in that: entire making process comprises makes highland barley flour and finished product two stages of making, and wherein, making highland barley flour concrete steps are: the impurity elimination → peeling → screen of the threshing wheat → powder → packing of milling → sieve; Finished product is made concrete steps: condiment and face → rolling compressing tablet → moulding → clout recovery → baking copies → cools off → and packs.Wherein impurity elimination is highland barley to be poured into to transfer in the stone impurity removing machine earlier, opens electricity and pricks the moving 5 fens kinds of door alternation of hosts, and 20 ℃ of the temperature inside the box reach no stone free from admixture with temperature detection machine examination side and are as the criterion.Threshing wheat is earlier highland barley root branch grain to be dried in the grain field, the highland barley head is inserted earlier ask the machine of being total to down to send along sending to be with at normal temperatures, and the peeling again of threshing wheat earlier goes the capable person for extremely, tests with the detection machine examination, and highland barley does not have till the skin.Screen is to cross 60 mesh sieves through the highland barley meal after threshing wheat, to isolate the wheat skin in the meal.Mill is at 30 ℃ of meal that use that gongs are 120, the flour milling machine of fineness 120 is milled; The sieve powder is that the highland barley flour after milling is crossed 120 mesh sieves.Condiment is to measure according to the ratio of 105 kg finished product at normal temperatures, with 30 kilograms of highland barley flours, 50 kilograms of strong refined flours, 1 kilogram of rhodiola root, hide 0.1 kilogram in tea powder, 20 kilograms of skimmed milk powers, 0.1 kilogram of raising agent, 0.1 kilogram of xylitol, maltose and throw into for 5 kilograms to mix in the accent face cylinder and pour vegetable oil into after 20 minutes and stir for 1 kilogram, make dough.The rolling compressing tablet is with dough rolling 3 times back and forth in rolling mill, continues dough sheet is turn 90 degrees in the rolling process, makes the vertical and horizontal uniform tension in order of dough sheet.Toughness dough dough sheet repeatedly unfolds, repeatedly turn 90 degrees rolling after, can increase the crispness and the tympanites power of goods, it is to make biscuit by in the dough sheet input biscuit make-up machine that obtains after the rolling compressing tablet program that there is uniform hierarchical structure moulding in the biscuit cross section.It is that clout is recovered as the biscuit raw material that clout reclaims.Baking is that the biscuit after being shaped is moved into tunnel type far infrared electric oven, and baking is 5 minutes under 240 ℃ of environment, and the finished product moisture content is 2%.Tough biscuit is bigger because of dough elasticity, the easy shape air pocket in surface during baking, the also easy concave bottom of base plate, even adopting guipure or iron wire to coil baking in detail also can only solve the concave bottom disadvantage and can not solve bubble problem, so, the die of tough biscuit must have the meter post, with the perforation of biscuit base, prevents a biscuit surface big bubble.The biscuit that baking finishes, temperature are about about 180 degree, and the central core temperature is about 110 degree, and this moment, biscuit was soft condition, slightly was subjected to the influence of external force just yielding.In the cooling procedure, moisture is still in continuous evaporation in the biscuit, and along with the temperature decline of biscuit, the moisture of biscuit inside also reduces thereupon, and biscuit also changes software strategy into software-hardware strategy, and form is fixed up gradually.It is crisp that mouthfeel then becomes, and cooled biscuit temperature gets final product about 30 degree.Described rhodiola root another name rose rhodiola root, formal name used at school Rhodiola rosea L. is Crassulaceae, the rhodiola herbaceos perennial, underground root and rhizome is used as medicine, and can extract rhodioloside, and function is anti-ageing; Anti-anoxic, antifatigue; Radioresistance; Antitumor, antiviral; Strengthen the brain function; Improve myocardial function.Biscuit is raw material with the highland barley flour, make full use of a large amount of highland barley resource in Tibet region, Qinghai, stimulate the development of the entire local economy, comprise rhodiola root simultaneously and hide the tea powder, useful to health, can anti-ageing, anti-anoxic, antifatigue, radioresistance, antitumor, antiviral, strengthen the brain function, improve myocardial function; In addition, the simple operation easily of manufacturing process is suitable for applying.
Embodiment 2
A kind of highland barley biscuit, described highland barley biscuit is pressed the metering of 105 kg finished product, and its component and content thereof are counted by weight and comprised: 100 kilograms in highland barley, 80 kilograms of strong refined flours, 5 kilograms of rhodiola roots, 1 kilogram in Tibetan tea powder, 250 kilograms of skimmed milk powers, 10 kilograms of vegetable oil, 1 kilogram of raising agent, 1 kilogram of xylitol, 10 kilograms of maltose.
The entire making process of highland barley biscuit comprises makes highland barley flour and finished product two stages of making, and wherein, making highland barley flour concrete steps are: the impurity elimination → peeling → screen of the threshing wheat → powder → packing of milling → sieve; Finished product is made concrete steps: condiment and face → rolling compressing tablet → moulding → clout recovery → baking copies → cools off → and packs.Wherein impurity elimination is highland barley to be poured into to transfer in the stone impurity removing machine earlier, opens electricity and pricks the moving 6 fens kinds of door alternation of hosts, and 25 ℃ of the temperature inside the box reach no stone free from admixture with temperature detection machine examination side and are as the criterion.Threshing wheat is earlier highland barley root branch grain to be dried in the grain field, the highland barley head is inserted earlier ask the machine of being total to down to send along sending to be with at normal temperatures, and the peeling again of threshing wheat earlier goes the capable person for extremely, tests with the detection machine examination, and highland barley does not have till the skin.Screen is to cross 60 mesh sieves through the highland barley meal after threshing wheat, to isolate the wheat skin in the meal.Mill is at 35 ℃ of meal that use that gongs are 120, the flour milling machine of fineness 120 is milled; The sieve powder is that the highland barley flour after milling is crossed 120 mesh sieves.Condiment is to measure according to the ratio of 105 kg finished product at normal temperatures, with 60 kilograms of highland barley flours, 80 kilograms of strong refined flours, 5 kilograms of rhodiola roots, hide 1 kilogram in tea powder, 50 kilograms of skimmed milk powers, 1 kilogram of raising agent, 1 kilogram of xylitol, maltose and throw into for 10 kilograms to mix in the accent face cylinder and pour vegetable oil into after 40 minutes and stir for 10 kilograms, make dough.The rolling compressing tablet is with dough rolling 7 times back and forth in rolling mill, continues in the process dough sheet is turn 90 degrees, and makes the vertical and horizontal uniform tension in order of dough sheet.Toughness dough dough sheet repeatedly unfolds, repeatedly turn 90 degrees rolling after, can increase the crispness and the tympanites power of goods, it is to make biscuit by in the dough sheet input biscuit make-up machine that obtains after the rolling compressing tablet program that there is uniform hierarchical structure moulding in the biscuit cross section.It is that clout is recovered as the biscuit raw material that clout reclaims.Baking is that the biscuit after being shaped is moved into tunnel type far infrared electric oven, and baking is 10 minutes under 260 ℃ of environment, and the finished product moisture content is 5%.Tough biscuit is bigger because of dough elasticity, the easy shape air pocket in surface during baking, the also easy concave bottom of base plate, even adopting guipure or iron wire to coil baking in detail also can only solve the concave bottom disadvantage and can not solve bubble problem, so, the die of tough biscuit must have the meter post, with the perforation of biscuit base, prevents a biscuit surface big bubble.The biscuit that baking finishes, temperature are about about 180 degree, and the central core temperature is about 110 degree, and this moment, biscuit was soft condition, slightly was subjected to the influence of external force just yielding.In the cooling procedure, moisture is still in continuous evaporation in the biscuit, and along with the temperature decline of biscuit, the moisture of biscuit inside also reduces thereupon, and biscuit also changes software strategy into software-hardware strategy, and form is fixed up gradually.It is crisp that mouthfeel then becomes, and cooled biscuit temperature gets final product near 40 degree.Described rhodiola root another name rose rhodiola root, formal name used at school Rhodiola rosea L. is Crassulaceae, the rhodiola herbaceos perennial, underground root and rhizome is used as medicine, and can extract rhodioloside, and function is anti-ageing; Anti-anoxic, antifatigue; Radioresistance; Antitumor, antiviral; Strengthen the brain function; Improve myocardial function.With the highland barley flour is raw material, make full use of a large amount of highland barley resource in Tibet region, Qinghai, stimulate the development of the entire local economy, comprise rhodiola root simultaneously and hide the tea powder, useful to health, can anti-ageing, anti-anoxic, antifatigue, radioresistance, antitumor, antiviral, strengthen the brain function, improve myocardial function; In addition, the simple operation easily of manufacturing process is suitable for applying.
Embodiment 3
A kind of highland barley biscuit, press the metering of 105 kg finished product, its component and content thereof are counted by weight and are comprised: 90 kilograms in highland barley, 60 kilograms of strong refined flours, 2 kilograms of rhodiola roots, 0.5 kilogram in Tibetan tea powder, 30 kilograms of skimmed milk powers, 9 kilograms of vegetable oil, 0.5 kilogram of raising agent, 0.5 kilogram of xylitol, 7 kilograms of maltose.The manufacturing process of whole highland barley biscuit comprises makes highland barley flour and finished product two stages of making, and wherein, making highland barley flour concrete steps are: the impurity elimination → peeling → screen of the threshing wheat → powder → packing of milling → sieve; Finished product is made concrete steps: condiment and face → rolling compressing tablet → moulding → clout recovery → baking copies → cools off → and packs.Wherein impurity elimination is highland barley to be poured into to transfer in the stone impurity removing machine earlier, opens electricity and pricks the moving 6 fens kinds of door alternation of hosts, and 25 ℃ of the temperature inside the box reach no stone free from admixture with temperature detection machine examination side and are as the criterion.Threshing wheat is earlier highland barley root branch grain to be dried in the grain field, the highland barley head is inserted earlier ask the machine of being total to down to send along sending to be with at normal temperatures, and the peeling again of threshing wheat earlier goes the capable person for extremely, tests with the detection machine examination, and highland barley does not have till the skin.Screen is to cross 60 mesh sieves through the highland barley meal after threshing wheat, to isolate the wheat skin in the meal.Mill is at the 30-35 ℃ of meal that uses that gong is 120, the flour milling machine of fineness 120 is milled; The sieve powder is that the highland barley flour after milling is crossed 120 mesh sieves.Condiment is to measure according to the ratio of 105 kg finished product at normal temperatures, with 40 kilograms of highland barley flours, 65 kilograms of strong refined flours, 3 kilograms of rhodiola roots, hide 0.5 kilogram in tea powder, 30 kilograms of skimmed milk powers, 0.5 kilogram of raising agent, 0.5 kilogram of xylitol, maltose and throw into for 6 kilograms to mix in the accent face cylinder and pour vegetable oil into after 30 minutes and stir for 5 kilograms, make dough.The rolling compressing tablet is with dough rolling 5 times back and forth in rolling mill, continues dough sheet is turn 90 degrees in the rolling process, makes the vertical and horizontal uniform tension in order of dough sheet.Toughness dough dough sheet repeatedly unfolds, repeatedly turn 90 degrees rolling after, can increase the crispness and the tympanites power of goods, it is to make biscuit by in the dough sheet input biscuit make-up machine that obtains after the rolling compressing tablet program that there is uniform hierarchical structure moulding in the biscuit cross section.It is that clout is recovered as the biscuit raw material that clout reclaims.Baking is that the biscuit after being shaped is moved into tunnel type far infrared electric oven, and baking is 8 minutes under 250 ℃ of environment, and the finished product moisture content is 4%.Tough biscuit is bigger because of dough elasticity, the easy shape air pocket in surface during baking, the also easy concave bottom of base plate, even adopting guipure or iron wire to coil baking in detail also can only solve the concave bottom disadvantage and can not solve bubble problem, so, the die of tough biscuit must have the meter post, with the perforation of biscuit base, prevents a biscuit surface big bubble.
The biscuit that baking finishes, temperature are about about 180 degree, and the central core temperature is about 110 degree, and this moment, biscuit was soft condition, slightly was subjected to the influence of external force just yielding.In the cooling procedure, moisture is still in continuous evaporation in the biscuit, and along with the temperature decline of biscuit, the moisture of biscuit inside also reduces thereupon, and biscuit also changes software strategy into software-hardware strategy, and form is fixed up gradually.It is crisp that mouthfeel then becomes, and cooled biscuit temperature gets final product about the 30-40 degree.Described rhodiola root another name rose rhodiola root, formal name used at school Rhodiola rosea L. is Crassulaceae, the rhodiola herbaceos perennial, underground root and rhizome is used as medicine, and can extract rhodioloside, and function is anti-ageing; Anti-anoxic, antifatigue; Radioresistance; Antitumor, antiviral; Strengthen the brain function; Improve myocardial function.The present invention is raw material with the highland barley flour, make full use of a large amount of highland barley resource in Tibet region, Qinghai, stimulate the development of the entire local economy, comprise rhodiola root simultaneously and hide the tea powder, useful to health, can anti-ageing, anti-anoxic, antifatigue, radioresistance, antitumor, antiviral, strengthen the brain function, improve myocardial function; In addition, the simple operation easily of manufacturing process is suitable for applying.
Claims (10)
1, a kind of highland barley biscuit, it is characterized in that: described highland barley biscuit is pressed the metering of 105 kg finished product, and its component and content thereof are counted by weight and comprised: highland barley 70-100 kilogram, strong refined flour 50-80 kilogram, rhodiola root 1-5 kilogram, Tibetan tea powder 0.1-1 kilogram, skimmed milk power 20-50 kilogram, vegetable oil 1-10 kilogram, raising agent 0.1-1 kilogram, xylitol 0.1-1 kilogram, maltose 5-10 kilogram.
2, highland barley biscuit according to claim 1, it is characterized in that: preferred, the component of described highland barley biscuit and content thereof are counted by weight and comprised: described highland barley biscuit is by 105000 gram finished product meterings, and its component and content thereof are counted by weight and comprised: 90 kilograms in highland barley, 60 kilograms of strong refined flours, 2 kilograms of rhodiola roots, 0.5 kilogram in Tibetan tea powder, 30 kilograms of skimmed milk powers, 9 kilograms of vegetable oil, 0.5 kilogram of raising agent, 0.5 kilogram of xylitol, 7 kilograms of maltose.
3, the preparation method of highland barley biscuit according to claim 1 and 2, it is characterized in that: entire making process comprises makes highland barley flour and finished product two stages of making, wherein, making the highland barley flour concrete steps is: the impurity elimination → peeling → screen of the threshing wheat → powder → packing of milling → sieve; Finished product is made concrete steps: condiment and face → rolling compressing tablet → moulding → clout recovery → baking copies → cools off → and packs; Wherein screen uses 60 mesh sieves, sieve powder to use 120 mesh sieves; Described condiment and face are to measure according to the ratio of 105 kg finished product at normal temperatures, with highland barley flour 30-60 kilogram, strong refined flour 50-80 kilogram, rhodiola root 1-5 kilogram, hide tea powder 0.1-1 kilogram, skimmed milk power 20-50 kilogram, raising agent 0.1-1 kilogram, xylitol 0.1-1 kilogram, maltose 5-10 kilogram and throw into and mix 20-40 minute in the accent face cylinder after, pouring vegetable oil 1-10 kilogram into stirs, make dough, described cooling procedure is that the biscuit that baking finishes is naturally cooled to 30-40 ℃.
4, the preparation method of highland barley biscuit according to claim 3, it is characterized in that: described impurity elimination refers to earlier highland barley be poured into transfer in the stone impurity removing machine, open the electric moving 5-6 branch of door alternation of hosts of pricking and plant, the temperature inside the box 20-25 ℃, reach no stone free from admixture with temperature detection machine examination side and be as the criterion.
5, the preparation method of highland barley biscuit according to claim 3, it is characterized in that: the described finger that threshes wheat dries highland barley root branch grain earlier, the highland barley head is inserted earlier ask the machine of being total to down to send along sending to be with at normal temperatures, the peeling again of threshing wheat earlier, test with the detection machine examination, highland barley does not have till the skin.
6, the preparation method of highland barley biscuit according to claim 3 is characterized in that: described milling refers at the 30-35 ℃ of meal that uses that gong is 120, the flour milling machine of fineness 120 is milled;
7, the preparation method of highland barley biscuit according to claim 3 is characterized in that: described rolling compressing tablet process is with dough rolling 3-7 time back and forth in rolling mill, continuous rotation musculus cutaneus 90 degree in the rolling process.
8, the preparation method of highland barley biscuit according to claim 3 is characterized in that: described moulding is with by in the dough sheet input biscuit make-up machine that obtains after the rolling compressing tablet program, makes biscuit.
9, the preparation method of highland barley biscuit according to claim 3 is characterized in that: described baking is that the biscuit after being shaped is moved into tunnel type far infrared electric oven, toasts 5～10 minutes under 240～260 ℃ of environment, and the finished product moisture content is 2～5%.
10, the preparation method of highland barley biscuit according to claim 9 is characterized in that: with the biscuit perforation, prevent biscuit surface bubble in bake process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100460902A CN101347140B (en) | 2008-09-17 | 2008-09-17 | Highland barley biscuit and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100460902A CN101347140B (en) | 2008-09-17 | 2008-09-17 | Highland barley biscuit and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101347140A true CN101347140A (en) | 2009-01-21 |
| CN101347140B CN101347140B (en) | 2011-02-02 |
Family
ID=40266251
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100460902A Expired - Fee Related CN101347140B (en) | 2008-09-17 | 2008-09-17 | Highland barley biscuit and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101347140B (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816317A (en) * | 2010-04-30 | 2010-09-01 | 西藏天麦力健康品有限公司 | Nutrient biscuit with functions of reducing sugar and reducing fat |
| CN102258071A (en) * | 2011-07-25 | 2011-11-30 | 浙江大学 | Highland barley biscuit containing snow lotus mushroom fermented milk and preparation method thereof |
| CN102524336A (en) * | 2011-12-30 | 2012-07-04 | 上海市食品研究所 | Highland barley ship biscuit and method for making same |
| CN102783610A (en) * | 2012-08-22 | 2012-11-21 | 杭州诺伽特健康科技有限公司 | Meal replacing grain rod and preparation method for meal replacing grain rod |
| CN103125561A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Preparation method for breakfast biscuits with plateau distinguished features |
| CN103355387A (en) * | 2013-07-16 | 2013-10-23 | 青海高健生物科技有限公司 | Health care barley cake and fabricating method thereof |
| CN103535730A (en) * | 2013-11-01 | 2014-01-29 | 王颖 | Extraction method for rhodiola rosea essence substance |
| CN104137863A (en) * | 2013-05-10 | 2014-11-12 | 王欢来 | Cookie |
| CN104798857A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Kidney-tonifying healthcare biscuit |
| CN104982491A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Altitude reaction preventing multi-layer crisp biscuit |
| CN106173895A (en) * | 2016-07-28 | 2016-12-07 | 柳州中品科技有限公司 | A kind of anti-aging punching eats coarse cereals flour and preparation method thereof |
| CN108294237A (en) * | 2018-03-01 | 2018-07-20 | 郭承义 | It is a kind of to contain the wheaten food for hiding tea |
| CN109169776A (en) * | 2018-11-08 | 2019-01-11 | 焦作荣利达食品有限公司 | A kind of highland barley taste biscuit and preparation method thereof |
| CN109349292A (en) * | 2018-12-06 | 2019-02-19 | 四川农业大学 | A kind of highland barley quinoa coarse grain biscuit and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016075595A2 (en) * | 2014-11-12 | 2016-05-19 | Shirodkar Jyoti | Food products and processes for preparation thereof |
-
2008
- 2008-09-17 CN CN2008100460902A patent/CN101347140B/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816317A (en) * | 2010-04-30 | 2010-09-01 | 西藏天麦力健康品有限公司 | Nutrient biscuit with functions of reducing sugar and reducing fat |
| CN102258071A (en) * | 2011-07-25 | 2011-11-30 | 浙江大学 | Highland barley biscuit containing snow lotus mushroom fermented milk and preparation method thereof |
| CN102258071B (en) * | 2011-07-25 | 2012-10-03 | 浙江大学 | Highland barley biscuit containing snow lotus mushroom fermented milk and preparation method thereof |
| CN102524336A (en) * | 2011-12-30 | 2012-07-04 | 上海市食品研究所 | Highland barley ship biscuit and method for making same |
| CN103125561A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Preparation method for breakfast biscuits with plateau distinguished features |
| CN102783610B (en) * | 2012-08-22 | 2014-06-04 | 浙江诺特健康科技股份有限公司 | Meal replacing grain rod and preparation method for meal replacing grain rod |
| CN102783610A (en) * | 2012-08-22 | 2012-11-21 | 杭州诺伽特健康科技有限公司 | Meal replacing grain rod and preparation method for meal replacing grain rod |
| CN104137863A (en) * | 2013-05-10 | 2014-11-12 | 王欢来 | Cookie |
| CN103355387A (en) * | 2013-07-16 | 2013-10-23 | 青海高健生物科技有限公司 | Health care barley cake and fabricating method thereof |
| CN103535730A (en) * | 2013-11-01 | 2014-01-29 | 王颖 | Extraction method for rhodiola rosea essence substance |
| CN104798857A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Kidney-tonifying healthcare biscuit |
| CN104982491A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Altitude reaction preventing multi-layer crisp biscuit |
| CN106173895A (en) * | 2016-07-28 | 2016-12-07 | 柳州中品科技有限公司 | A kind of anti-aging punching eats coarse cereals flour and preparation method thereof |
| CN108294237A (en) * | 2018-03-01 | 2018-07-20 | 郭承义 | It is a kind of to contain the wheaten food for hiding tea |
| CN109169776A (en) * | 2018-11-08 | 2019-01-11 | 焦作荣利达食品有限公司 | A kind of highland barley taste biscuit and preparation method thereof |
| CN109349292A (en) * | 2018-12-06 | 2019-02-19 | 四川农业大学 | A kind of highland barley quinoa coarse grain biscuit and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101347140B (en) | 2011-02-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101347140B (en) | Highland barley biscuit and method for producing the same | |
| CN105166759B (en) | A kind of high dietary-fiber coconut powder and application thereof | |
| CN101449689A (en) | Mulberry leaf nutrient biscuit and production method thereof | |
| CN101194723B (en) | Health-care food and method for producing the same | |
| CN102894055A (en) | Recipe and preparation method of low-sugar type chickpea biscuit | |
| CN103783391B (en) | Lotus root noodles and processing method thereof | |
| CN103814996A (en) | Sweet potato residue cookie and production method thereof | |
| CN104137967A (en) | Oat premix powder | |
| CN108651900A (en) | A kind of weight losing meal-replacing stick and preparation method thereof rich in resistant starch | |
| CN103651679A (en) | Bamboo shoot dietary fiber cookie and making method thereof | |
| CN1084158C (en) | Functional food for preventing and treating diabetes | |
| CN102972759A (en) | Preparation method of inulin chewable tablet | |
| CN101228930A (en) | Method for preparing fresh and waterish rice flour using low value rice as raw material | |
| CN103783392A (en) | Lotus leaf noodles and processing method thereof | |
| CN1613328A (en) | Chrysanthemum cookies and its making method | |
| WO2019169883A1 (en) | Weight loss meal replacement bar using bananas as main ingrediaent and preparation method therefor | |
| CN106722087A (en) | A kind of Poria cocos steamed bun and preparation method thereof | |
| CN103783113B (en) | Alpha-linolenic-acid minor grain crop biscuit | |
| CN106616305A (en) | Pear residue dietary fiber steamed bread and production method thereof | |
| CN108125119A (en) | A kind of processing method of rice flour | |
| CN108094474A (en) | A kind of black bean sprout brittleness biscuit and preparation method thereof | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN109601574A (en) | Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety | |
| CN105192519A (en) | Health-care paste capable of detoxifying and keeping beauty | |
| CN105361137A (en) | Porridge capable of tonifying spleen and nourishing stomach |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110202 Termination date: 20130917 |